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Where's stike when ya need him?? @nola can prolly break it down. But my .02 is they turn out great what ever it is. I cook ribs and butts and tenderloins from Kroger all the time. I rinse them off after I open them with cold water just cause. I believe some packages have this "brine" and some don't. Have to read the fine print.

For the purposes of this discussion, enhanced meat can be defined as fresh, whole muscle meat that has been injected with a solution of water and other ingredients that may include salt, phosphates, antioxidants, and flavorings. Regular meat can be defined as fresh, whole muscle meat that has not been injected or marinated.

I cook them when they are cheaper than the ones I get a Sam's club. I have never had anyone be able to tell me there is a difference in the taste when they have it instead of what I cook from Sam's club.

Basically it is meat injected with a solution of sodium
phosphate and sodium chloride. Meat
industry uses this solution to inject moisture into the meat. So, besides paying for the meat you are also
paying for additional water and salts.
There are many good arguments for both pro-brine and con –brine, but it
really comes down to your choice and your preference.

I'm in the "can't tell the difference camp"-especially after a protracted low&slow cook. All tastes great to me but then again my taste buds may be contaminated by the supervisory adult beverage or more... >-

Louisville; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win. Life is too short for light/lite beer.

Good explanation here. As long as you stay away from anything that has any sort of enzyme (bromelen, papain, ficin) you will be fine. Those enzymes especially papain can really compromise the structure of the muscles in proteins. A simple solution such as the one you bought is just for tenderizing and can also increase shelf life in some cases.

Basically it is meat injected with a solution of sodium
phosphate and sodium chloride. Meat
industry uses this solution to inject moisture into the meat. So, besides paying for the meat you are also
paying for additional water and salts.
There are many good arguments for both pro-brine and con –brine, but it
really comes down to your choice and your preference.